Ingredients

• ●1 pound Farfalle pasta
• ●1 pound, diced Chicken breast
• ●1 cup Green peas
• ●2 tablespoons Olive oil
• ●1/4 cup White wine (or chicken stock)
• ●2 cloves, minced Garlic
• ●1, minced Shallot
• ●1 cup Chicken broth
• ●1/2 cup Heavy cream (or crème fraîche)
• ●1/2 cup, freshly grated Parmesan cheese
• ●1 teaspoon Lemon zest
• ●2 tablespoons, chopped Fresh parsley
• ●to taste Black pepper

Instructions

1. 1Cook the farfalle pasta according to package directions until al dente. Drain and set aside.
2. 2Heat olive oil in a large skillet over medium heat. Add the diced chicken breast and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside.
3. 3Deglaze the skillet with white wine (or chicken stock), scraping up any browned bits from the bottom. Let it simmer for 1 minute.
4. 4Add the minced garlic and shallot to the skillet and cook until fragrant, about 1 minute.
5. 5Add the green peas to the skillet and cook for 2-3 minutes, until tender-crisp.
6. 6Pour in the chicken broth and heavy cream (or crème fraîche). Bring to a simmer and let it thicken slightly, about 3-5 minutes.
7. 7Stir in the freshly grated Parmesan cheese and lemon zest until the cheese is melted and the sauce is smooth.
8. 8Add the cooked farfalle pasta and cooked chicken to the skillet. Toss to coat everything evenly in the sauce.
9. 9Garnish with fresh parsley and a crack of black pepper. Serve immediately.